PURPOSE: A manufacturing method of dried persimmon is provided to enhance the surface color by treating ascorbic acid and improve the storage quality without progressing sulfur fumigation when manufacturing dried persimmon. CONSTITUTION: Peeling the peel after fumigating persimmon which weight per unit is 200-350 g in a low temperature warehouse at 1-2deg. C for 10 to 15 days. Manufacture a mixture which pH is 2-3 by fusing ascorbic acid 0.08-0.12 parts by weight in water 4.5-5.5 parts by weight. Dry the peeled persimmon by spraying the mixture as follows or dip at -5-7deg. C for 50-70 days. Spray the mixture of 4.6-5.6 parts by weight to the peeled persimmon 400-600 parts by weight. Dip the peeled persimmon 200-300 parts by weight into the mixture of 4.6-5.6 parts by weight for 2-3 seconds. PH of mixture is 2-3.본 발명은 (a) 감의 껍질을 박피하는 단계； (b) 아스코르브산을 물에 녹여 혼합물을 제조하는 단계； 및 (c) 상기 (a)단계의 박피한 감에 상기 (b)단계의 혼합물을 분무 또는 침지한 후 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 저장성이 증진되고 갈변이 방지된 곶감의 제조방법 및 상기 방법으로 제조된 곶감에 관한 것이다.
